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Cherry Blossom Cupcakes Recipe

Cherry Blossom Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Cherry Blossom Cupcakes, a perfect springtime treat combining moist cherry-infused vanilla cupcakes with a luscious cherry blossom buttercream. These cupcakes offer a beautiful pink hue and a subtle almond and cherry flavor, topped with delicate edible cherry blossom decorations for an elegant finish.


Ingredients

Scale

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup whole milk
  • 1/3 cup maraschino cherry juice
  • 1/2 cup chopped maraschino cherries
  • Pink food coloring (optional)

Cherry Blossom Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 23 tablespoons maraschino cherry juice
  • 1/2 teaspoon vanilla extract
  • Pink food coloring (optional)
  • Edible cherry blossom decorations or sprinkles (optional)


Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air for a tender crumb.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is fully incorporated. Then add vanilla extract, almond extract, cherry juice, and pink food coloring if using, mixing until smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix gently to avoid overmixing, which can toughen cupcakes.
  6. Fold in Chopped Cherries: Carefully fold the chopped maraschino cherries into the batter to distribute fruit evenly without deflating the batter.
  7. Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full for proper rising.
  8. Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center of cupcakes comes out clean.
  9. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Make Buttercream: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time on low speed.
  11. Add Flavor and Color: Mix in maraschino cherry juice, vanilla extract, and pink food coloring if desired. Beat the buttercream until it is light and fluffy, adjusting consistency with more cherry juice or sugar as needed.
  12. Decorate: Frost the cooled cupcakes with the buttercream using a piping bag or spatula. Garnish with edible cherry blossom decorations or sprinkles if desired for a beautiful presentation.

Notes

  • For a lighter, more delicate cupcake texture, substitute cake flour for all-purpose flour.
  • These cupcakes can be baked a day ahead and stored in an airtight container at room temperature to maintain freshness.
  • Adjust the amount of cherry juice and powdered sugar in the buttercream to achieve preferred sweetness and consistency.
  • Pink food coloring is optional but enhances the visual appeal of these cherry blossom-inspired cupcakes.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 360
  • Sugar: 32g
  • Sodium: 140mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 60mg